- 12 rib or loin lamb chops, 1/2 inch thick, well trimmed of fat
- 2 cloves garlic, split in half
- 1/3 cup fresh lemon juice
- 1 1/2 cups dry breadcrumbs
- 2 tsp finely minced parsley
- 1 tsp finely minced garlic
- Freshly ground black pepper
- 1/4 cup olive oil
I found this recipe to be one of the quickest and simplest methods of cooking either rib or loin chops. You can also prepare the chops with breadcrumb coating up to 3 hours in advance if you prefer. Just place them in a single layer on a platter lined with waxed paper and refrigerate them uncovered until you are ready to cook them. Enjoy this easy Italian recipe!
1 – Rub each chop with garlic on both sides.
2 – Place lemon juice in a bowl. In another bowl, combine breadcrumbs, parsley, garlic, salt, and pepper. Brush both sides of the chops with the lemon juice. Firmly press both sides of the lamb chops into the breadcrumb mixture: shake off excess. Arrange in a single layer on one large or two smaller platters lined with waxed paper and refrigerate for at least 1 hour.
3 – Use two skillets large enough to hold all the chops in a single layer. Heat 2 tbsp of olive oil in each skillet over medium heat. Cook the chops for 2 minutes on each side for rare, 4 minutes for medium, or 5 minutes on each side for well done.
4 – Arrange the chops on a large platter. Garnish the platter with lime or lemon wedges and serve immediately.
Serves 6 to 8